Coumaroyl rhamnose. 310 309. 163, 119. 15 +. + +. +. Caftaric acid. 312 311. 179, 135. 16 +. +. +. Feruloyl pentoside. 326 325. 193. 17. +. +. Vanilloyl hexoside.
Supplementary material
Table S1 - Phenolic acids and derivatives identified in the fractions containing free, esterified, etherified and insoluble-bound compounds using HPLC-DAD-ESI-MSn PS
MWP
C#
F
ES
1
+
+
+
2
+
+
+
+
+
3 4
+
ET
+
IB
F
+
ES
+
MDBP ET
+
IB
+
F
+
ES
+
ET
+
+
+
+
5
+
+
6
+
7
+
+
+
+
+
+
+
+
+
8
+
+
9
+
+
+
Phenolic compound
MW
[M-H]-
Other product ions (m/z)
Protocatechuic acida
154
153
109
+
p-Coumaric acida
164
163
119
+
Caffeic acida
180
179
135
+
Quinic acid
192
191
173, 111
+
Ferulic acida
194
193
149, 135
Hydroxycaffeic acid
198
197
179, 135
Sinapic acida
224
223
179
p-Hydroxybenzoic pentoside
270
269
137, 93
cis-Coutaric acid
296
295
163, 119
IB
+ +
+
+
+
+
+
10
+
11 12
+
+
+
+
+
+
13 +
15
+
16
+
+
+
+ +
14
+
+
+
+
+
+
+
+
trans-Coutaric acid
296
295
163, 119
p-hydroxybenzoic hexoside
300
299
137, 93
Vanilloyl pentoside
300
299
167
Ellagic acida
302
301
283, 257
+
+
Coumaroyl rhamnose
310
309
163, 119
+
+
Caftaric acid
312
311
179, 135
+
+
Feruloyl pentoside
326
325
193
Vanilloyl hexoside
330
329
167
Caffeoyl hexoside
342
341
179, 135
17
+
18
+ +
+
+
+
Abbeviations are: MW, molecular weight; PS, peanut skins; MWP, meal from whole peanuts; MDBP, meal from dry-blanched; [M-H]- is deprotonated molecular; C#, compound number; F, free; ES, esterified; ET, etherified; and IB, insoluble-bound. * Indicates the presence of the compound in the fraction.
a
Identified using authentic standard.
Table S2 – Monomeric flavonoids, their derivatives and proanthocyanidins identified peanut seed meal from raw and dry-blanched peanuts and its dry-blanched peanut skin PS
MWP
MDBP
C#
F
ES
ET
IB
F
ES
19
+
+
+
+
+
+
20
+
+
+
+
+
21
+
+
+
+
+
+
22
+
+
+
+
+
23
+
+
+
24
+
25
+
26
+
ET
+ +
+
+
+
+
IB
F
ES
+
Phenolic compound
MW
[M-H]-
Other product ions (m/z)
(+)-Catechina
290
289
245, 205, 179
(−)-Epicatechina
290
289
245, 205, 179
+
Quercetina
302
301
179, 151, 107
+
Gallocatechin
306
305
287, 179
Dihydroxygallocatechin
342
341
305
+
Isorhamnetin glucoside
478
477
315, 300, 271, 247
+
Quercetin-glucuronide
478
477
301, 179, 151
574
573
555, 529, 447, 421, 285,
ET
+ +
IB
Proanthocyanidin dimer B 27
+
+
+
+
+
283 576
+ Procyanidin dimer A
575
539, 447, 449, 435, 423, 407, 289, 287, 285
28
+
29
+
30
+
+
+
+
+
Procyanidin dimer B
578
577
451, 425, 289
+
+
Manniflavanone
590
589
463, 445, 421, 303, 285
+
+
Prodelphinidin dimer A
592
591
573, 465, 451, 421, 303, 285
31
+
32
+
+
+
+
+
Kaempferol-coumaroyl glucoside
594
593
285
Prodelphinidin dimer B
594
593
575, 456, 449, 423, 303, 289, 285
33
+
34
+
35
+
36
+
37
+
+
+ +
+
+
+
+
+
+ +
+
+
+
Procyanidin trimer A
860
859
733, 707, 691, 569, 433
Procyanidin trimer A
862
861
735, 709, 693, 575, 449
Procyanidin trimer A
864
863
737, 711, 693, 559, 449
Procyanidin tetramer A
1150
1149
861, 737, 575
Procyanidin tetramer A
1152
1151
981, 863, 575
Abbeviations are: MW, molecular weight; PS, peanut skins; MWP, meal from whole peanuts; MDBP, meal from dry-blanched; [M-H]- is deprotonated molecular; C#, compound number; F, free; ES, esterified; ET, etherified; and IB, insoluble-bound. * Indicates the presence of the compound in the fraction.
a
Identified using authentic standard.
